Family Bucket List: Frozen Olaf Paint

The only thing missing from this "recipe" was the glitter, and that's because I didn't feel like running to school to pick it up.  So I added a tiny bit of blue food coloring into this shaving cream/glue mixture for the kids.  The kids had been bugging us for weeks to make this one, so I'm glad we finally had a chance to get it done.

Frozen Olaf Paint

Family Bucket List: Go to the beach

No explaination needed for this bucket list item.  This was a kid's request, as being on a beach is sort of like a personal hell.  I hate sand.  I hate the feel of it on my skin, the mess it makes, how it sticks to everything....blech!  But Chloe told me "This was the BEST bucket list item!"...so it made the day totally worth it! :) 

Go to the Beach

#1,300:Raw Corn and Zucchini Salad

A co-worker of mine asked if we wanted some freshly picked sweet corn.  Of course I could not turn that down as my kids love corn on the cob.  We have been thoroughly enjoying having it with dinner the last couple of nights.  I wanted to use the corn in a new recipe though too, so I went to my pinterest boards to see what was waiting to be made.  I realized that I pretty much had all of the ingredients for this recipe, and I didn't have to cook the corn (bonus!).

First, I need to make a disclaimer, that my cilantro was bad so I had to omit it.  I love cilantro so I think it would have made this salad better, and next time I will be adding it in.  Secondly, you have to enjoy raw zucchini if you are going to like this recipe.  I DO like zucchini, but I prefer mine slightly cooked, so next time I'm going to sautee it in a pan for a few minutes first.  

Other than that, this salad was really good.  It's should be called "From Your Garden" salad because it was so fresh and everything COULD have been found in your garden...or at least in ours.  :) 

Serves 4
3 ears of corn, husks and silks removed
2 medium zucchini, thinly sliced
2 tbsp fresh lime juice
2 tbsp olive oil
2 tbsp chopped fresh cilantro
salt and pepper to taste
With a sharp knife, cut off kernels of corn.  Discard cobs.  Transfer kernels to a medium bowl.  Add zucchini, lime juice, olive oil and cilantro.  Season with salt and pepper, and toss to combine.  

#1,299: Clean Eating Turkey Meatballs

Oh how I love most meatballs.  This one was really, really good and I've been enjoying eating them for lunch w/a salad.  These were super easy to make too as I pretty much had all of the ingredients on hand.  I will definitely be making these little babies again! 

1 1/2 lbs lean ground turkey 
1/2 cup finely chopped onion
1 egg lightly beaten
1 cup Ezekiel bread crumbs
2 tbsp fresh parsely, finely chopped
2 tbsp fresh basil, finely chopped
2 tbsp fresh oregano finely chopped
2 cloves garlic, passed through a garlic press
1 tsp sea salt
1 tsp freshly ground black pepper

Preheat oven to 400 degrees.In a large bowl place egg and breadcrumbs.  Add spices and mix well.  Add remaining ingredients and mix well.  Using an ice cream scoop make meatballs and place on prepared cookie sheet.  Place in hot oven and bake for 20 minutes or until golden.

#1,298: Beast (Paleo) Meatloaf (Weird name...not sure why)

Sorry for the odd photo...I wasn't home yet when the family dug into this!

I have a pound of ground turkey sitting in my freezer and I'm itching to make some more turkey burgers...but I figured my family might enjoy something different for a change.  We haven't had meatloaf in quite a while, and since this one is on my current eating plan, I figured it would be a great one to serve for the family (w/a side of mashed cauliflower!).  The girls and I really enjoyed this meatloaf and asked for leftovers the next day.  Brian however was not a fan and claimed all he could taste was salsa.  I personally would definitely make this again.  He however requests we don't.  :) I say try this one! 

2 lbs of lean ground turkey
1 cup all natural mild salsa
1 cup whole wheat bread crumbs (I used Ezekiel bread)
2 large eggs, lightly beaten
3 cloves garlic, finely chopped
1 teaspoon salt
Ground black pepper (to taste)
Fresh chopped parsley

Preheat oven to 375 degrees.  Combine turkey, salsa, bread crumbs, egg, garlic, salt, and pepper in large bowl.  Press mixture into 9x15 inch loaf pan. 

Bake for 60 to 70 minutes or until center is no longer pink and meat is cooked through.  Let stand 10 minutes before serving.  Cut into 8 slices and serve garnished with parsley.

#1,297: Cucumber Noodles with Spicy Sesame Soy Dressing

Here's what I love about this recipe: it's a different spin in a "salad", you can make most of it in advance, and it once you have all the dressing ingredients on hand, you pretty much might always have everything on hand (I almost always have carrots in the house...cucumber might be the only thing I would need to get).

Although this recipe was good, it had way too much dressing (my error on pouring too much) so between the excess dressing and the natural liquid draining from the veggies, this was swimming in liquid.  Even after letting it sit in a collander for a while, it was still really wet.  It also needed a texture, like crushed nuts on top.

Would I eat this again, yes...with way less dressing.  Would I make this again for myself....not with this dressing.  Soy is not my friend.  So I need to find a balsamic dressing or something to add to it instead.  I do like the idea of the carrot, zucchini and cucumber noodles though. 

This makes a large salad.  If making for one person (a large salad) I use 1 carrot, 1 small zucchini and half a cucumber w/the seeds removed. 

3 medium to large cucumbers
2 large carrot, peeled
I also added a zucchini

For the dressing:
1 clove of garlic
Juice from half a lime
½ tbsp mirin
½ C soy sauce
1 tbsp sesame oil
1 tsp fresh grated ginger
1 - 2 tsp sriracha
1 tsp honey
Cilantro for garnish
Red pepper flakes for garnish

(I didn't do any part of this step...I threw it all in my food processor!)  Using a julienne peeler, slice the cucumbers and carrots. Do this by laying the cucumber and carrots down lengthwise and running the peeler across the top of the cucumbers and then carrots. For the cucumbers, once you get near the seeds, rotate it and repeat the process. Place the cucumber noodles in a bowl.

Make the dressing by whisking the remaining ingredients, minus the cilantro and red pepper flakes, together in a jar. You probably won't need to use all of the dressing but you can store it in the refrigerator in an air tight container for 7 days.

Toss the noodles in your desired amount of dressing and serve in bowls. Garnish with the cilantro and red pepper flakes if desired.

#1,296: Not your ordinary chocolate cookie...Egg-less and Fudgey!

The actual name of this recipe is "Jane's Favorite Chocolate Cookie," but I knew that might not be intriguing enough to make someone want to check this recipe out.  I had my 5 year old eagerly helping me make these cookies.  These were so simple to make and the batter (since it is eggless we tried it) is just as good as the cookies themselves!  These almost didn't make it into the oven.

The cookies do get more of a chewy/crispy texture once baked and cooled, but they have a great fudgey taste.  We loved them!  I made these to take with me to book club, hopefully the girls will like them too. 

This made slightly more than 2 dozen cookies.  I learned a few things about this recipe:
1. spray the cookie sheet with non-stick spray.
2.  These do not thin out when baked so you can squeeze a few more onto each tray.  

3 Tbs. butter

1 1/2 cups semi-sweet chocolate chips

1 (14oz.) can sweetened condensed milk

1 cup flour

1 cup pecans (halved or chopped)

Melt butter, chocolate chips and condensed milk in a double boiler on the stove until smooth and shiny.  Stir constantly and don't overheat.  

Remove from stove and quickly fold in flour and pecans.  Scoop with a cookie scoop onto a cookie sheet, two inches apart.  Let sit for 15 minutes in a cool place.  

Bake at 350 for 10 minutes.  Cool on a rack before eating.

#1,295: Crunchy Paleo Cabbage Salad

I think I may have a new favorite salad/lunch recipe.  I love this recipe because I can buy a bag of shredded coleslaw mix, layer all the other ingredients in a mason jar the night before, and make the dressing ahead of time too.  I took this recipe to my sister's house when I was meeting her and a friend for the day.  My salad literally took me 1 minute to throw together.  It was so simple.  I loved this! And I added some ground turkey taco meat on top for a complete, no-carb dinner.  Delish!  

1 pound cabbage, shredded or finely sliced
½ pound bacon (I used turkey bacon)
2 green onions, finely chopped
½ cucumber, diced
¼ cups toasted, slivered almonds (I used cashew pieces)
¼ cups sunflower seeds (I omitted)
2 tablespoons toasted sesame seeds (I omitted)
Optional: dried cranberries and/or diced apple

Balsamic Dressing (Makes about 1 cup):
¼ cups balsamic vinegar
3 tablespoons water
½ teaspoon honey
½ teaspoons kosher salt
½ teaspoon Dijon mustard
1 clove garlic, minced
⅛ teaspoons black pepper
1 teaspoon herbs of choice (oregano, basil, thyme, tarragon)
½ cups olive oil, extra-virgin

Finely slice or shred your cabbage, toss into a salad bowl along with the other salad ingredients.

Make your dressing. Taste and adjust seasoning to your preference.

Toss the salad with the dressing, to taste. Start with less, you can always add more!

#1,294: Grilled Aritchokes

I had such high, high hopes for this recipe, but it was not one that I enjoyed.  The flavor is good, but the artichokes were so tough and I could barely get any of the meat off the layers.  I don't plan on making this recipe again.  :( 

Serves 6 to 8

3 whole artichokes
1 lemon
1 tablespoon salt
1 tablespoon whole peppercorns
4-6 cloves garlic
3 tablespoons olive oil

Fill a stockpot with water — deep enough to for the artichokes to fully float — and bring to a boil.  Trim the ends off the artichoke stems and slice the artichokes in half lengthwise. Set them, cut side down, on a platter or cutting board.

Zest the lemon and reserve the zest. Slice the lemon in half. Crush the garlic.

When the water is boiling, squeeze the lemons and drop the rinds into the water. Add the salt, pepper and garlic. Gently lower the artichoke halves into the boiling water and lower the heat to simmer. Cook until the leaves pull away when gently tugged, 15 to 20 minutes, turning the artichokes over halfway through.

Remove the artichokes with tongs and drain on a towel. When cool enough to handle, remove and discard the fuzzy choke and brush the cut side with olive oil. Place them cut-side down on a pre-heated grill and cook about 3 minutes, until grill-marks form.

#1,293: Lemon Garlic Asparagus

I love roasted asparagus, but have had trouble with it being too tough and woody some times.  Then my friend Lora suggested I use a vegetable peeler to remove the skin at the bottom....this has totally changed the way I eat asparagus now!  It's the only way I will eat it.  At least not the asparagus I get from the grocery store.  Maybe if you freshly pick it it will taste 1000 times better, but the stuff I typically buy needs to have the stems peeled/removed.  

I think I've made this recipe 3 times already.  I love the lemon and garlic added to it.  

1 bunch of Asparagus (about 1 lb)
1/2 Lemon
Olive Oil
Sea Salt
Pepper
Garlic
Dehydrated Onion

Preheat oven to 410 degrees. Lay asparagus on cooking sheet covered with aluminum foil (this makes cleanup easy).  Drizzle asparagus with olive oil (about 1-2 Tbsp) and squeeze lemon.  Shake around until asparagus is completely coated.  Sprinkle with sea salt, pepper, dehydrated onion, and garlic.  Bake for about 8 minutes. (I bake mine for more like 20 minutes...I like mine pretty well done).

#1,292: Grilled Cauliflower with Basil Pesto

This cauliflower with basil pesto was SO good.  I normally don't love grilled cauliflower, but this recipe may have made me a converter.  The only thing I would do differently is to grill the cauliflower a little longer to make it slightly softer.  This had quite a bite/crunch to it.  Also, I threw everything in a Ziploc bag and tossed it all together.  The flavor was still great, but a lot of the basil stuck to the inside of the bag.  It might have been a better idea to brush it on each piece as the recipe suggested...although honestly I still didn't care.  :) 

1 small head of cauliflower
1 cup basil
1 clove garlic
1 tablespoon fresh lemon juice
1/3 cup olive oil
Salt and black pepper, to taste

Cut the cauliflower lengthwise, including the stalk, into 3/4-inch slices. Set aside.

In the bowl of a food processor or blender, add the basil, garlic, and lemon juice. Turn on the machine and pulse a few times. Slowly add the olive oil in a constant stream while the food processor or blender is running. Stop to scrape down the sides of the food processor with a rubber spatula. Pulse again until smooth. Season with salt and pepper.

Brush both sides of the cauliflower steaks with pesto. Place on a grill over medium heat. Grill for 3 to 4 minutes on each side or until cauliflower is tender but still firm. Serve warm.

#1,291: Crockpot Mashed Cauliflower

Pureed (or mashed) cauliflower is one that I enjoy when I add enough ghee and flavorings to it.  Many times I will eat it as my meal instead of just a side dish.  So I was excited when I saw you could make it in the crockpot.  First of all, I didn't cook this long enough because it was still slightly chunky, but I'll just cook it longer next time (I was hungry and wanted to eat!).  It definitely was an easy recipe though.

2 medium heads of cauliflower, cut into florets
2-4 cloves garlic (depending on how much garlic flavor you'd like)
8-10 cups water
2 tsp Celtic sea salt
1/2 tsp black pepper
3 Tbsp ghee or butter
Fresh herbs, to taste (I used Dill)

Place the cauliflower and garlic cloves in the bowl of a slow cooker.  Add enough water to almost cover the cauliflower.  Cook on LOW for 6 hours or until the cauliflower is tender.

Drain the water in a strainer and place the cauliflower back into the slow cooker and blend using an immersion blender until the desired consistency is reached (or place the cauliflower in the bowl of blender or food processor and process until the desired consistency is reached).  Add the salt and ghee and mix to combine.

Serve immediately (add fresh herbs, to taste) or divide into portions for freezing.

#1,290: Baked Marinated Tofu Bites

Oh how I wanted to love this recipe.  I've been looking for other forms of protein that I can eat that I actually enjoy (besides turkey burgers) and it's been many, many years since I've eaten tofu, so I figured I'd give it a try again.  I still can't decide if I liked this recipe or not.  As I ate a piece, I decided I did NOT like it.  Then when that piece was gone/eaten, I went back for another.  Continuing the cycle of "I don't like this," "Eh, I want another piece," etc.  Weird.  I ended up giving the tofu away figuring that if I didn't love it, I might as not waste my time (or calories) eating it.

1 or more (16-ounce) containers extra-firm tofu

Marinade (optional):
1 tablespoon sesame oil
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon water

Press the tofu: Remove the tofu from its packaging and pat dry with paper towels or a dish cloth. Line a plate with a paper towel and set the tofu on top. Set a small plate on top of the tofu and weigh it down with something heavy, like a 28-ounce can of tomatoes. Press for 15 to 30 minutes. You will see liquid collect around the tofu.

Cut the tofu into pieces: Remove the weight and drain off the excess liquid. Slice the pressed tofu into cubes, thin slices, or sticks, depending on how you plan to use the tofu.

To give the tofu extra flavor, marinate the tofu pieces for at least 30 minutes or as long as overnight. Whisk together the marinade ingredients. Transfer the marinade and the tofu to a shallow container. Gently toss the cubes until coated with the marinate. Place in the fridge for at least 30 minutes. If marinating longer, toss the tofu occasionally to marinate evenly.

When ready to bake the tofu, heat the oven to 350°F. Line a baking sheet with parchment or a Silpat.  Arrange the tofu on the baking sheet in a single layer. The tofu can be close, but try to avoid pieces touching each other. The tofu will shrink as it bakes. Bake until the outside of the tofu is golden and the pieces look slightly puffed, 20 to 45 minutes depending on the size and shape of your tofu. Toss the tofu every 10 minutes so the pieces bake evenly. The longer you bake the tofu, the chewier it will be.

If serving immediately, serve while still warm. If saving the tofu for later, let it cool on the baking sheet, then transfer to a refrigerator container. The tofu will keep refrigerated for up to a week.

#1,289: Cinnamon Roll French Toast Casserole

If you have company coming over for breakfast, this is a recipe to make.  Not only is it ridiculously easy, but it looks like you've spent some time on it AND it's delicious.  I made this for my sister's breakfast after her bachelorette party.  Although I couldn't enjoy this because I'm eliminating carbs and dairy right now, it went over very, very well and I got a ton of compliments on it.  I will definitely be making this one again!  SO good.  

2 cans of refrigerated cinnamon rolls
1/2 cup Cinnabon coffee creamer
3 eggs
1 stick of butter
1 tbsp vanilla extract
1/2 cup chopped pecans
2 tsp ground cinnamon

Preheat oven to 375 degrees.  Melt stick of butter and pour it into the bottom of a 9 x 13 baking dish.  Cut each cinnamon roll into four pieces and add to the melted butter in the baking dish. (set frosting aside for later)

In medium sized mixing bowl, beat eggs until blended.  Add creamer (if you don't have Cinnabon you can use cinnamon vanilla or even just vanilla), vanilla and cinnamon.  Once eggs and creamer mix are well blended, pour over the cinnamon rolls.  Sprinkle with pecans.

Bake for 25-30 minutes, until baked through. Top with frosting and serve.

#1,288: Smooth Sweet Tea

I completely fell in love with this recipe.  I have made it several times now with splenda though instead of sugar.  I want to try it with agave next time instead.  As a regular recipe though (if you aren't watching calories), this is really good.  The original recipe reviews relate it to McDonald's sweet tea.  I can't vouch for that, but it is a good tasting sweet tea.  It was so simple too!

1 pinch baking soda
2 c boiling water
6 tea bags
3/4 c sugar
6 c cool water

Sprinkle a pinch of baking soda into a 64-ounce, heat-proof, glass pitcher. Pour in boiling water, and add tea bags. Cover, and allow to steep for 15 minutes.

Remove tea bags, and discard; stir in sugar until dissolved. Pour in cool water, then refrigerate until cold.

#1,287: S'mores Cookies

These are addicting.  Needless-to-say, I enjoyed these imensely!  My kids did too!  I loved the graham cracker mixed in with the flour as well as the tiny marshmallows.  PS...if you can't find the mini marshmallow bits, check with your hot chocolate mixes in the grocery store, probably on the bottom shelf.  :)  I will definitely be making these again.   The only change I made as to flatten them with the bottom of a glass as soon as they came out of the oven so they weren't so "puffy" looking and were more flat shaped.

1/2 cup (1 stick) butter, softened
1/2 cup sugar
1/4 cup brown sugar
1 egg
1 teaspoon vanilla
1 1/3 cups flour
3/4 cup graham cracker crumbs (7 full graham cracker sheets)
1 teaspoon baking powder
1/2 teaspoon salt
1 cup Mini Hershey’s Kisses (or chocolate chips/chunks)
1 cup Jet Puffed Mallow Bits

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and spray with cooking spray. Using a mixer, cream the butter and sugars until light and fluffy, about 3 minutes. Add the egg and vanilla and beat for an additional 2 minutes.

Meanwhile, use a food processor or blender to crush 7 graham cracker sheets into 3/4 cup fine crumbs. In a separate bowl, whisk together the graham cracker crumbs, flour, baking powder, and salt. Slowly add the dry ingredients to the wet ingredients, and mix on low speed until the dough just comes together. Add the chocolate and marshmallows and stir to combine.

Place 1.5 tablespoon sized scoops of dough onto the prepared cookie sheet. Bake at 350 for 10-12 minutes.  Makes 2 dozen cookies.

Family Bucket List: Sleep in a Caboose

This was one of our bucket list items that we were all excited to do.  So when the weather was cooler and dry, we decided it was the perfect day/night to head out to Wildlife Prairie State Park and sleep in one of their train cars. 

We LOVED this.  I would definitely do this again, it was so much fun, and a lot like camping, except I had running water, a flush toilet and a shower to use!  We also had access to almost all of the park after hours, so it was like we had the place to ourselves.  

 Sleep in a Caboose

#1,286: Chewy Coconut Bars

It's recipes like this one, that make me totally blow my diet and go off my food plan.  This seriously was so good I had to put all the leftovers in the freezer to get them out of sight.  I would have been happy to eat these frozen though too.  They are SO good, but I love pretty much anything that gets served in a bar form.  :) 

2 cups all-purpose flour
 1 teaspoon baking powder
 1/2 teaspoon salt
 2/3 cup shortening (I used butter)
 2 cups packed brown sugar
 1 teaspoon vanilla extract (I used about 1 tbsp)
 3 eggs
 1 1/2 cups semisweet chocolate chips (I used an entire bag)
 3/4 cup chopped walnuts (I used 1+ cups)
 1/2 cup shredded coconut (I used at least 1 cup)

Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.

In large bowl, cream the shortening, brown sugar, eggs and vanilla extract. Slowly blend in flour, baking powder, and salt. Mix until well blended. Fold in chocolate chips, walnuts and coconut. Spread the mixture evenly in pan.

Bake 20 to 25 minutes. Let cool before cutting into bars.

#1,285: Sausage, Egg and Biscuit Bake ...with bacon

I made this recipe to serve for breakfast at my sister's bachelorette party weekend.  I loved this recipe because it required minimal ingredients and I was able to make the meat ahead of time and spend less time in the kitchen.  This was not only easy, it was really, really good.  In all honesty, I only tried one bite because I'm not eating foods like this right now, but it was a recipe I wish I could have enjoyed more!  The recipe says to make in an 8x8 pan, but I used 4 cans of biscuits and made this in a 9x13 foil pan.  I will definitely be making this for breakfast (especially if for guests) again. This link will take you to the photo of the original recipe.  The recipe posted below includes the larger portion size as well as the changes I made.

Not pretty, but you get a better idea of
what it looks like from the inside 

4 cans of buttermilk biscuits, cut into quarters
1 lb bulk pork sausage, cooked and crumbled
1 lb bacon, cooked and crumbled
9-12 eggs
1 1/4 c milk
1 c shredded mozzarella cheese
1 c shredded cheddar cheese
salt and pepper to taste

Spray the bottom of a 9x13 pan with non-stick spray.  Layer the quartered biscuits so they completely cover the bottom of the pan (I really squeezed them in).  Top with cooked pork sausage and bacon.

In a bowl combine the eggs and milk and whip to combine.  Add salt and pepper.  Pour egg/milk mixture over the biscuits and cooked meat.

Bake uncovered in a 425 degree oven for 15 minutes.

Remove from oven and top with mozzarella and cheddar cheeses.  Return to the oven, uncovered, and continue baking for an additional 15-20 minutes.  Remove from oven and let sit for 5 minutes before serving.

#1,284: Italian-Style Turkey Burger with Bacon

You will notice that this recipe says to serve on ciabatta rolls and that is obviously not pictured in the photo above.  I ate this w/out a bun and I didn't want to waste a ciabatta roll, so I just grabbed a regular hamburger bun for the photo instead.

This recipe was not supposed to be made with ground turkey, so feel free to make this with ground beef/sirloin instead.  I however, pretty much exclusively eat ground turkey so I just substituted it out.  I LOVED this burger.  LOVED it.  I've been dreaming about it and I need to get back to the grocery store so I have more bacon to make this again.  It's really good.  It was supposed to have roasted tomatoes on top, which I'm sure would make this even better, but I decided not to make them this time.  If you check the original recipe, you can find the ingredients/steps needed to make that.

2 tablespoons olive oil
8 very thin slices prosciutto (I used organic bacon instead)
2 large shallots, finely diced (about 2/3 cup)
Salt and freshly ground black pepper
2 garlic cloves, minced
1 1/4 pounds freshly ground beef chuck (I used ground turkey)
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 large egg, beaten to blend
4 3 1/2-inch squares ciabatta bread, halved horizontally
2 tablespoons butter, room temperature
4 ounces Fontina cheese, thinly sliced
8 romaine lettuce leaves

FOR THE GOURMET KETCHUP:
1/2 cup ketchup
1 tablespoon Dijon mustard
1 tablespoon Sherry vinegar
1 tablespoon Worcestershire sauce
1 tablespoon finely chopped fresh chives
2 teaspoons finely chopped fresh tarragon
3 tablespoons extra-virgin olive oil

To prepare the burgers: Heat 1 tablespoon of oil in a heavy large sauté pan over medium heat. Working in batches, lay the prosciutto slices in the pan and cook over medium heat until crisp and golden, about 2 minutes per side. Transfer the crisped prosciutto to a paper towel-lined plate.

Heat the remaining 1 tablespoon of oil in a heavy small sauté pan over medium heat. Add the shallots. Sprinkle with salt and pepper and sauté until tender, about 2 minutes. Stir in the minced garlic. Remove from the heat and cool completely.

Gently mix the cooled sautéed shallots and garlic with the ground beef, parsley, mustard, Worcestershire sauce, 1/2 teaspoon of salt, and 1/4 teaspoon of pepper in a large bowl until well blended. Mix in the egg. Divide the beef mixture into 4 equal mounds. Shape each mound into a patty.

Preheat a grill pan or prepare a barbecue for medium-high heat. Brush the cut sides of the ciabatta with butter. Grill the ciabatta, cut side down, until lightly toasted, about 2 minutes. Place the ciabatta on a plate and cover to keep warm.

Grill the patties until brown on the bottom, about 3 minutes. Turn the patties over. Top the patties with the roasted tomatoes and then with the cheese. Continue to grill until the patties are no longer pink in the center.

Meanwhile, to make the gourmet ketchup: Whisk the ketchup, mustard, vinegar, Worcestershire sauce, chives, and tarragon in a large bowl to blend. Gradually whisk in the oil to blend well. Set the sauce aside.

To serve: Place the lettuce over the grilled ciabatta bottoms. Set the patties on the lettuce. Spoon some gourmet ketchup over the burgers. Top with the crisped prosciutto. Cover with the ciabatta tops. Serve the remaining gourmet ketchup alongside.

#1,283: Broccoli Apple and Almond Salad

I've actually made this recipe twice now.  Both times I used cashews instead of almonds...both times I loved this salad, except it needs more dressing.  I omitted the green olives because I am not a fan and personally I think it would have ruined this salad.  It also says to cook the broccoli, but I thought it was much better when I left the broccoli raw.  To each his own though.  I will definitely be making this recipe again, probably soon....but with a little more dressing.  :) 

2 heads broccoli, florets only, chopped
1 large red apple, diced
1 cup raw almonds, chopped (I used cashew pieces)
1 cup sliced green olives (I omitted)
½ cup raisins (I used craisins)
¼ cup dates, chopped (about 10)
4 slices crispy bacon

For the vinaigrette
2 cloves garlic, minced
the juice of 2 limes (about 1/4 cup)
¼ cup avocado oil (or extra-virgin olive oil)
2 tbsp Dijon mustard
1 tbsp white wine vinegar
2 tbsp unpasteurized honey
½ tsp Himalayan salt
½ tsp freshly cracked black pepper
1 tbsp fresh rosemary, chopped

I skipped this step: The previous night, or at least several hours ahead of time, steam the broccoli over salted boiling water or cook it in the microwave in about a quarter of a cup of slightly salted water for 2-3 minutes, until it turns bright green and is slightly softened. Plunge the cooked broccoli in icy cold water to stop the cooking process and set it in a colander covered with a paper towel to drain and dry.

Toast the almonds in a dry skillet set over medium heat, until golden and fragrant. Set aside to cool slightly.

In a separate pan, cook the bacon strips until nice and crispy. Remove to a plate lined with a paper towel to absorb excess fat. Reserve.

In a small food processor, add all the ingredients for the vinaigrette and process until smooth and creamy. Set aside.

In a large mixing bowl, add broccoli, green olives, raisins, chopped dates and vinaigrette and mix until thoroughly combined. Break the bacon into pieces and mix it right in.

Serve immediately or leave in the fridge for a few hours to allow flavors to develop. This salad will keep in the fridge for 5 to 6 days in an airtight container.

Family Bucket List: Photo Scavenger Hunt

I have been holding off on this activity because I felt it would be perfect for when we went to a nature park.  I knew some of the things we might see on our trip (like Buffalo) so I adapted it to things the girls would come across/find.  Since Chloe isn't reading yet I decided to put some pictures/clipart with each of the items we were looking for so she would have an easier time with this.

The kids loved it the first day.  Then they got tired of it...or maybe they got tired of looking for specific things.  I think they would have preferred to take pictures of whatever they wanted.  :)  

Attached are some of Allison's pictures as well as the image of the scavenger hunt I made for them. 

Photo Scavenger Hunt

Family Bucket List: Have a water balloon fight

No explanation necessary for this event!  The kids had a blast!  (PS...Chloe is brutal!)  Sorry, no photo for this one...we ended up taking a video instead. 

Have a water balloon fight

Family Bucket List: Painting on Wet Glue

Thanks to a summer class I signed the girls up for, we were able to complete this summer bucket list.  It was already on our list of things to do this summer, and since they did it in class, I figured it counted as one of our things we could cross off.  This project has definite pros and cons.  The kids enjoyed making these and were eager for them to dry.  But if you spread the glue too thin (like Chloe did) then it started to rip as we took it off the foil paper.  They turned out cute, but what does one do with it when it's dry??  I suppose we could have stuck it to the window but we didn't.  I don't know if I would make these again, but they enjoyed this project none-the-less. 

Painting on Wet Glue

Family Bucket List: Balloon Tennis and Painting in the Rain

Monday was a rainy, lazy day at home, so we fit in a few of our "at home" summer bucket list ideas.  This included:

Balloon Tennis and Painting in the Rain

The kids had more fun with tennis and the rain painting didn't turn out exactly as we had hoped.  I think we may have left it in the rain for a little too long.  That's okay though, two more things to cross off our list!

Balloon Tennis 

Painting in the Rain

#1,282: Chicken Burgers with Cheddar and Spinach

My mom and I are actually fighting (not really) over who found this recipe on Pinterest and decided we should make it for the 4th of July.  I swear I found it first and she repinned it from me.  Sorry for the bad photo, but all the burgers were being eaten when I realized I never got a picture.  So I stopped my sister mid way through eating to snap a photo.  I ended up eating this without the cheese or panko and liked it.  My family decided it wasn't a good "burger" recipe though and would not make it again.  I however, WOULD!  I loved it on top of a salad all cut up.  The first bite really tasted more like chicken (which I don't like as a burger flavor) but then I got used to it and really enjoyed it.  To each his own....

4 oz. wilted spinach

1/2 small onion

1 clove of garlic

2 green onions, roughly chopped
1 lb ground chicken
2 T. balsamic vinegar

2 t. soy sauce

1 t. lemon juice

1/2 t. chili powder

1/4 c. shredded cheddar cheese
1/2 c. of Panko

In a food processor combine the spinach, onion, garlic and green onion.  Stir this mixture into 1 lb. ground chicken and add the remaining ingredients (balsamic, soy sauce, lemon juice, chili powder, shredded cheese, and panko).  Gently mix all together and form into patties.  Grill over medium heat until done.  

#1,281: Zesty Grilled Chicken

Now here's a recipe I was pretty sure we weren't going to be big fans of, but we ended up all liking!  I wasn't sure it was going to have enough flavor but it did.  It was great on the charcoal grill and I even ate it in the car driving home (cold) for lunch.  I will definitely be making this recipe again. 

6-8 Boneless, skinless chicken breasts

1 cup Apple Cider Vinegar

3 Tbsp minced garlic

1.5 tsp Weber Grill Seasoning - Chicago Steak

Combine chicken breasts, vinegar, garlic, and Chicago Steak seasoning in a large Ziploc bag and shake until ingredients are evenly mixed and seasonings are coating all chicken breasts. Shake bag or turn chicken after a couple of hours for best results.  Let marinate for at least 6 hours.

On a large outdoor grill, cook on medium-high for about 7 minutes per side or until chicken is 165 degrees Fahrenheit.

#1,280: Kale Slaw with Red Cabbage and Carrots

Ugh....I can't believe that I forgot to take a picture of this! 

In fact, I'm pretty sure I might have told one of my siblings to take the picture......do they not listen?! 

Anyhow, I think I liked this salad more than most of my other family members when I served this over the 4th of July.  It definitely could use some protein added on top for added flavor.  It was good, but not spectacular.  I would make it again though, and probably will make it tomorrow (minus the seeds) since I have everything on hand!

1 tablespoon olive oil

1 tablespoon Dijon mustard

1 teaspoon apple-cider vinegar

Coarse salt and pepper

3 cups mixed shredded kale and red cabbage

1 carrot, peeled and julienned

1/4 cup fresh parsley leaves

2 tablespoons diced red onion

2 tablespoons sunflower seeds

2 tablespoons pumpkin seeds (I used sliced almonds)

2 tablespoons hemp seeds

In a small bowl, whisk olive oil, mustard, and apple-cider vinegar. Season with salt and pepper.

In another bowl, combine kale, cabbage, carrot, parsley, and red onion with sunflower, pumpkin, and hemp seeds.

Season with salt and pepper, drizzle with dressing, and toss to coat.